Roasted Cauliflower Pasta



For pasta:

  • 2 cups Cauliflower (or more, if you like)
  • 1 + 2 tbsps olive oil
  • Salt and pepper, to taste
  • 1/2 lb pasta of your choice (Rotini, Rigatoni, Orecchiette)
  • 2 cloves garlic (chopped)
  • 1 – 2 tbsps of butter
  • 1 tsp lemon zest
  • 1/2 cup parmesan cheese
  • 2 tbsps mint (chopped)

Prepping Breadcrumbs:

  • 1 tbsp Olive oil
  • 1/2 cup Panko Breadcrumbs
  • 1/2 tsp Black Pepper


  1. Preheat oven to 450 F.
  2. Cut the cauliflower into bite-sized florets and toss with some salt, pepper, and 1 tbsp olive oil.
  3. Spread the cauliflower on a baking tray and roast for about 16 – 18 minutes until lightly brown and tender when pierced with a fork.
  4. Bring 250 mL water to a rolling boil in a medium-sized pot, and add salt.
  5. Place the pasta in the boiling water, and cook according to instructions on the package, for about 10 minutes or so, until it is al dente.
  6. While the pasta is cooking, sauté the panko breadcrumbs in olive oil, and season with pepper.
  7. Remove the pasta from heat and drain, saving some of the drained water to make the sauce and set aside.
  8. Heat olive oil in a medium-sized pot and sauté the chopped garlic until soft.
  9. Add your pasta to this pot, along with 1/4 cup of water plus 1/2 cup pasta water, and salt to taste.
  10. Once the water has been simmering for a while and has emulsified with the garlic oil, turn off the heat and mix in the butter.
  11. Next, add in the lemon zest, chopped mint, and parmesan.
  12. Finally, add in the roasted cauliflower, and mix until fully combined.
  13. Top the pasta with the breadcrumbs and serve.

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